Description
A hearty and rustic beef and vegetable soup that combines savory ground beef with tender potatoes, crisp green beans, and a medley of fresh vegetables simmered in flavorful beef broth. Perfect for a comforting meal on chilly days.
Ingredients
Meat and Vegetables
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 potatoes, diced
- 1 cup green beans
Other Ingredients
- 1 can diced tomatoes (14 oz)
- 6 cups beef broth
- 1 tsp Italian seasoning
- Salt & pepper, to taste
Instructions
- Brown the Beef and Onion: In a large pot or Dutch oven over medium heat, cook the ground beef and diced onion until the beef is fully browned and the onions are translucent. Drain any excess fat to keep the soup from being greasy.
- Add Vegetables and Liquids: Stir in the diced carrots, diced potatoes, canned diced tomatoes (with juices), and beef broth. Season the mixture with Italian seasoning, salt, and pepper to taste.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 25 to 30 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
- Add Green Beans and Finish Cooking: About 5 minutes before the end of cooking, stir in the green beans and continue simmering until they are tender but still crisp.
- Serve Warm: Taste the soup and adjust seasoning if necessary. Ladle into bowls and enjoy warm as a satisfying and comforting meal.
Notes
- You can substitute fresh green beans with frozen ones if fresh are not available; just add them in the last few minutes as directed.
- For a thicker soup, mash some of the potatoes in the pot and stir.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- To add more depth of flavor, sauté the vegetables with garlic before adding the broth and tomatoes.
- Adjust the seasoning at the end according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
